I love summertime. Well, I don’t love Florida humidity in the summertime… but I LOVE summertime fruits and veggies. Everything is ripe, so tasty and so good. One of the herbs I have been experimenting a lot with lately is cilantro. It seems like most people have very strong feelings for or against cilantro. People either love it or hate it. I developed an intense love for cilantro when I made my Cilantro & Honey Dressing. Since then, I’ve experimented with cilantro in so many different ways and have found that I really do love its flavor.
This Southwestern Chopped Salad with Cilantro Dressing recipe is oh so good. If you are not a fan of cilantro, you can very easily make this salad and substitute the Cilantro Lime Dressing for a different dressing. However, I highly recommend you try this recipe! The Greek Yogurt gives the recipe a creamy tanginess that is refreshing and light.
To begin making your salad, cut up your veggies. Remember that the more colors that you have on your plate, the more vitamins and nutrients you are nourishing your body with!
Southwestern Chopped Salad with Cilantro Lime Dressing
1 head of romaine lettuce, finely chopped
1 pint of grape tomatoes, chopped into fourths
5-6 green onions, chopped
1-2 sweet peppers, chopped (I used orange and red)
1 can of black beans, rinsed and drained
2 cups of corn (I used frozen)
1. Chop all necessary ingredients (lettuce, tomatoes, green onions, peppers)
2. Place chopped ingredients along with beans and corn in a bowl and mix well
3. Dress with Cilantro-Lime dressing immediately before serving and enjoy!
4. If so desired, serve as a side along a piece of grilled chicken, or chop up the chicken and put it in the salad for an added bit of protein.
Cilantro Lime Dressing Ingredients
1 cup of cilantro (without the stems)
¼ cup of lime juice (about 2 limes)
¼ cup of EVOO
½ cup of plain Greek yogurt
1 ½ tsp of white vinegar
2-3 garlic cloves
¼ tsp of salt
1/8 tsp of pepper
1. Place all ingredients into a food processor and blend away.
2. Adjust seasonings as needed according to taste preference.
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This recipe was adapted from The Garden Grazer